Baked Eggplants with a Crispy Crust
Appetizers • Georgian
Description
Vegetarians can skip the cheese — the crumbs will do just fine.
Ingredients
- Eggplants 2 pieces
- Sun-Dried Tomatoes 5 pieces
- Garlic 3 cloves
- Orange Bell Peppers 1 piece
- Cheese Spread 0 oz
- Mild Chili Spice 0 oz
- Basil 1 bunch
- Parsley 1 bunch
- French Baguette 5 oz
Step-by-Step Guide
Step 1
In a blender, grind the baguette (any bread will do) and a clove of garlic with one tablespoon of olive oil. Pour the crumbs onto a hot skillet and fry until crispy and golden brown.
Step 2
Soak the sun-dried tomatoes in boiling water for a few minutes, then add them to the blender with the remaining garlic and herbs, adding just enough water to achieve a paste-like consistency.
Step 3
Cut the eggplants in half lengthwise, scoop out the insides, leaving the skins as boats with about a centimeter of flesh. This is best done with a small sharp knife, smoothly following the curves of the eggplants. Drizzle the prepared boats with olive oil and place them in a preheated oven at 390°F to keep them company.
Step 4
Chop the eggplant flesh, quickly sauté it in olive oil, add the chopped bell pepper (half will be enough) and the paste made from sun-dried tomatoes, herbs, and garlic, and heat through. Season with salt and pepper to taste.
Step 5
Remove the eggplant boats from the oven (while we were preparing the filling, they have already baked), fill them with the tomato mixture, generously sprinkle with a mixture of grated cheese and crumbs, and return to the oven for another five minutes.
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